This quick and simple Cheat’s Malaysian satay paste only take minutes to make, requiring only 3 ingredients which are easily accessible from the supermarkets.
I make a lot stir-fry dishes on weeknights. This may not sound exciting to some people, but to me, it is an easy one-pan meal that I enjoy very much.
As it takes 20 minutes to cook rice, I will start by washing rice and then place it in a rice cooker and not worry about it. In the meantime, I will start preparing vegetables and a protein for my stir fry. By the time I finish cooking, the rice is done as well. This is my kind of weeknight meals – effortless and hearty.
Whilst I use soy sauce and kecap manis to season stir fry most of time, I like to change things up too! I am a firm believer of quick and simple recipes which do not compromise flavours. Inspired by my beloved favourite satay stir fry from Straits of Malacca in Carnegie, I wanted to re-create my own version at home.
I realised that I am sharing a satay paste recipe instead of satay SAUCE recipe. I prefer the flexibility of a paste as it can not only be used as a base for sauce, it can transform into a marinade. Additionally, you can adjust the consistency with a paste instead of a pre-made sauce. Thicker sauce consistency (guide: 1/4 cup coconut milk for two tablespoons of this satay paste) for a stir-fry and thinner consistency if you want more gravy as well as making salad dressing.
My goal for this cheat’s satay paste recipe to put some oomph to my weeknight meals and hopefully yours too. This recipe only requires 3 ingredients: Thai red curry, crunchy peanut butter and brown sugar. The beauty of these ingredients is they are commonly found in most supermarkets. So no special trip to any exotic shop is required. You are welcome.
- 195g / 7 ounces Thai Red Curry Paste
- 200g / 7 ounces Crunchy Peanut Butter
- 1 Tablespoon Brown Sugar
- Combine all ingredients in a food processor and blend until well combined. Should the mixture appear to be dry, add a little cooking oil to help with the blending.
As this recipe does not have any fresh ingredients, I rely on the storage instructions of the Thai Red Curry paste. I followed the Ayam brand Thai Red Curry Paste storage instruction which was to refrigerate after opening and use within 1 month. If you have any concerns, refrigerate for a week and freeze it to prolong its storage life.
This satay chicken stir-fry recipe is coming on Wednesday.
I love the simplicity of this recipe. This looks like a definite addition to my pantry! Looking forward to the Satay Chicken Stir Fry recipe!
Thanks for sharing!
Thanks Mel! I cannot wait to share the stir fry recipe tomorrow! x Emily
Brilliant! Add some cumin powder and fennel powder for authentic peanut sauce.